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peaches, blackberries and grapes.
Jackie has had only success in using this pectin and credits her good jam to a large, flat-bottomed pot and the hard water of the area. “The extra calcium helps the jam stiffen,” she says.
Her advice to novice jelly makers is to “hang in there. You’ve got to be flexible, use common sense and be confident that your products will be okay.”
Users of this new method will find they need to take extra steps to preserve the jam or jelly. A simple pandin coating is not sufficient. Either store in the freezer or process as with any canned fruit.
One good feature of the L.M. pectin is the ability to find the right consistency by trial and error. Directions are the same for honey or sugar-based fruit jams.
Fruit Preserves
2 teaspoons low-methoxl pectin
Vi cup mild-flavored honey or sugar to taste
4 cups chopped or pureed fruit (above five or six cups whole)
2 tablespoons lemon-juice
4 teaspoons or more calcium mixture
Put a metal bowl in the freezer for tests. Stir the pectin slowly into the honey until well blended, or mix with the sugar.
In a large stainless steel or enamel saucepan, combine fruit and lemon juice. Bring to a full boil. Stir in the pectin-honey or pectin-sugar mixture and bring back to a boil which cannot be stirred down. Immediately stir in
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